Chili Colorado
Directions
- 1Remove stems and seeds from Ancho, Guajillo, and Pasilla chiles. Stem Árbol chiles if desired.
- 2Toast the dried chiles in a medium-low heat pan for five minutes until fragrant.
- 3Boil the toasted chiles for 20 minutes until softened.
- 4Cut the beef chuck roast into 1-inch cubes.
- 5Season the beef cubes with salt and pepper.
- 6Lightly coat the beef cubes with all-purpose flour.
- 7Sear the beef cubes in avocado oil in batches until browned.
- 8In the same pan with the rendered beef fat, sauté onions for 5 minutes, then add garlic and cook for one minute.
- 9Add ground cumin to the onions and garlic mixture and cook for 30 seconds.
- 10Stir in tomato paste and cook for 3-4 minutes.
- 11Remove from heat, stir in Mexican oregano.
- 12Blend the softened chiles, beef broth, sautéed onion-garlic mixture, and tomato paste until smooth.
- 13Strain the blended mixture through a strainer into a Dutch oven.
- 14Add apple cider vinegar and honey (optional) to the strained sauce in the Dutch oven.
- 15Add the seared beef and any drippings to the Dutch oven.
- 16Simmer the Chili Colorado on low heat for 2.5 hours.
- 17Rest the Chili Colorado for 20-30 minutes off the heat before serving.
- 18Make pickled jalapeños while the chili simmers by combining sliced jalapeños or Fresnos, white vinegar (or apple cider vinegar), water, salt, sugar, smashed garlic, and peppercorns. Simmer the mixture, let cool, and refrigerate for future use.
Ingredients
- 6 dried Ancho chiles
- 6 dried Guajillo chiles
- 3 dried Pasilla chiles
- 2 chiles de Árbol
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 large yellow onion
- 4 cloves garlic
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 1 tbsp agave or honey
- 0.5 lime
- 1 tsp kosher salt
- 1 tsp black pepper
- 2.5 lbs beef chuck roast
- 0.25 cup all-purpose flour
- 3 tbsp lard or avocado oil
- 6 fresh jalapeños or Fresno
- 0.5 cup white vinegar or apple cider vinegar
- 0.5 cup water
- 1 tsp salt
- 0.5 tbsp sugar
- 2 cloves garlic
- 8 black peppercorns
- 1 thinly sliced radishes
- 1 picked jalapeños
- 1 cilantro leaves
Equipment
knifecutting boardsmall saucepanmedium-low heat panblenderstrainerdutch ovenportable gas cooker
Tips
- When choosing meat for braising, look for marbled fat.
- Taste the beef stock before adding salt to the beef.
- Sear the beef in a separate pan for better results.
- Strain the chili sauce for a smoother texture.
- Rest braised meat after cooking for increased tenderness.
- Optional garnish: pickled jalapeños, cilantro leaves, and sliced radishes
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